+focaccia
°1½ cups (375 ml) lukewarm water
°1 c. (15 ml) sugar
°1 c. 1 tablespoon (15 ml) active dry yeast
°1 c. 1/2 teaspoon (5 ml) salt
°4 ½ cups (540 grams) all-purpose flour
°Olive oil as needed
°Jalapeno and Cheese Cucumber (full plate)
°1 cup (140 grams) pickled jalapeno peppers (tamed)
°1/4 cup (45 grams) grated vegan cheese (I used Daiya)
°4 garlic cloves, cutting to thin slices
+Optional: vegan Parmesan cheese, to taste
°Sea salt to taste
°Tomato Cucumber and Herbs (1 full plate)
°1 cup (160 grams) cherry or grape tomatoes, halved
°Fresh or dried Italian herbs (oregano, oregano, rosemary, basil, etc.), to taste
°Sea salt to taste
*Directions
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